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One of my favorite vegetable is an eggplant. Sometimes, when I feel like having a simple vegetarian dinner and taking a break from protein, eggplant is a great option, because they are so satisfying. Recently, my go-to way to cook eggplants is by roasting them in the oven with garlic and chili. Roasted in large slices, the eggplants are almost like vegetarian “steaks” packed full of flavor. I love how the garlic slices are crispy, while the heat from the chili adds a nice kick to the creaminess of the eggplants. I can eat so much of these eggplants, I don’t miss having my usual protein main (although David still needs to have a main protein component, of course).